Abstract: Adjuvant surfactant compositions for beneficially modifying the properties, particularly rheological properties, of surfactant systems are provided. The surfactant compositions, which include at least one primary surfactant and can be substantially free of monoethanolamines, diethanolamines, and diethanolamides include alkoxylated hydroxyalkyl isostearamide which is substantially a liquid at room temperature. The isostearamide composition may also include a second surfactant. Methods of preparation and uses are also disclosed.

Abstract: Improved modified monoethanolamide composition mixtures are provided which may be represented by the formula Wherein: R is an optionally substituted or unsubstituted, branched or straight chain, saturated or unsaturated hydrocarbon radical of 3-21 carbon atoms; B is CH3 or —CH2—CH3; and x is at least about 1. wherein the modified monoethanolamide compositions, which are liquid at ambient temperatures or lower, exhibit surfactant properties substantially the same as those exhibited by diethanolamides such as foam stabilization and viscosity building as well as other desirable characteristics.

Abstract: Amphoteric derivatives of aliphatic polyamines, such as diethylenetriamine or bis (hexamethylene) triamine reacted with long chain fatty acids, esters or triglycerides from various natural or synthetic sources are effective in the softening/texture modification of substrates such as paper, textiles, human skin surfaces and hair tresses, as well as in applications for metal working and lubrication. The polyamines are first reacted with fatty acids, esters or triglycerides derived from various animal, vegetable or synthetic sources ranging in molecular distribution from butyric through erucic acids (e.g. milkfat, soy bean oil, rapeseed oil) to form amidoamines or imidazolines; and are then further reacted with unsaturated or carboxylated epoxy compounds (e.g. acrylic acid, itaconic acid, verndic) to form the various amphoteric structures.

Abstract: Organosilane and organosiloxane monomers are provided containing at least one carboxyl ester functional group represented by the formula: wherein: R which can be the same or different are hydrolyzable groups; R1 which can be the same or different, are selected from substituted or unsubstituted alkyl, cycloalkyl, substituted or unsubstituted aryl, alkenyl, alkynyl or —OSi(R1)3; x is zero to 3; R2 is linear or branched alkylene of 1-12 carbon atoms; B is —NR10, wherein R10 is hydrogen or a diacarboxylic ester group of the formula —CH2—CH(COOR6)—CH2COOR6; R5 is hydrogen or alkyl; R6 is alkyl; F is linear or branched alkylene of 1-10 carbon atoms;

Abstract: Polysiloxane composition is provided having the formula: wherein: R1, which can be the same or different, is selected from R2, an amine containing group of the formula —(CH2)n—Fn1—Bn2F—NH2 or a functional group of the general formula: wherein at least one R1 is a pyrrolidone-containing ester or amide functional group as shown; R5 is hydrogen, alkyl or polyoxyalkylene; D is oxygen or nitrogen, x is 1 or 2, F is linear or branched alkylene; B is —NR9, oxygen or sulfur, wherein R9 is hydrogen or lower alkyl (C1-6); R2 can be the same or different and is selected from alkyl, aryl, alkenyl or alkeynyl; R3 and R4, which may be the same or different are selected from alkyl, aryl, capped or uncapped polyoxyalkylene, alkaryl, aralkylene or alkenyl; a is an integer from 0 to 50,000; and b is an integer from 0 to 100.

Abstract: Arsenic is removed from elemental phosphorus by treating it with an oxidized form of iodine in a sufficient amount and for a sufficient time to obtain the amount of arsenic reduction desired. When iodine is the source of the oxidized iodine an oxidant is additionally used. An oxidant is optionally used when an oxidized iodine is used. The oxidant also reduces the amount of antimony present in the elemental phosphorus, and a dilute oxidant rinse removes any residual iodine source and also results in a water-white liquid phosphorus.

Abstract: The invention is directed to a cellulose composition useful as a texturizing, thickening, stabilizing, gelling or bulking agent for food systems comprising a combination of (1) a finely divided cellulose component and (2) a surfactant component comprising one or more surfactants, in powder aggregate form; to the use of this agent in lipids and in reduced fat foods; and to the method of making the agent. The invention is also directed to the resulting stabilized lipids, which have viscosity and consistency characteristics that were previously only obtainable with use of stabilizers such as fats that have the undesirable effect of increasing LDL and decreasing HDL.

Abstract: A process for purifying elemental phosphorus that contains antimony using an oxidizer, such as hydrogen peroxide, peroxymonosulfate, peroxydisulfate, or a hypochlorite, in a two phase system containing water and phosphorus as the two liquids. A purified elemental phosphorus having 200 ppb or less antimony content.

Abstract: A pure, smooth microcrystalline cellulose bulking agent for oil containing foods such as nut butters, chocolates, cream containing foods, mayonnaise, and salad dressings. The bulking agent having a loose bulk density greater than 0.40 and a oil absorptivity of less than 1.0.

Abstract: A process for fractionating agaroid compositions by dissolving the agaroid in a glycol, precipitating a first fraction by cooling and precipitating a second fraction by incorporating a nonsolvent to form two fractions substantially more soluble in water than the initial agaroid. Optionally the solubility of either fraction can be converted to conventional solubilities.

Abstract: A method of producing a reduced sodium process cheese from a natural cheese using selected phosphate salts: disodium phosphate, dipotassium phosphate and/or tripotassium phosphate, and tricalcium phosphate and/or dicalcium phosphate. A formulation that is a blend of such salts. A cheese that contains these salts.

Abstract: A flexible pouch having a filter. A multi-compartment flexible pouch having a common axis of radial symmetry and removable sealing means separating the compartments. A process for making a multi-compartment pouch having a common axis of radial symmetry.

Abstract: A stabilizer composition, useful for reduced fat frozen desserts and whipped toppings, containing, as a first component, microcrystalline cellulose coprocessed with guar and, as a second component, microcrystalline cellulose coprocessed with carboxymethylcellulose. The method of using the stabilizer composition provides reduced fat food products, particularly products with less than ten percent fat, with many of the desirable body and textural characteristics of full-fat products.

Abstract: A method for producing microcrystalline cellulose by the steps of subjecting a cellulose source material to steam explosion treatment, extracting the steam treated cellulosic material to remove hemicellulose and lignin, and recovering microcrystalline cellulose that is substantially colloidal in particle size and essentially free of fibrous cellulose.

Abstract: The invention is directed to both a thickener/stabilizer/gelling agent for edible lipids comprising a stabilizing effective amount of a combination of (1) a finely divided cellulose component and (2) a surfactant component comprising one or more surfactants, in powder aggregate form and the use of this agent to stabilize an edible lipid, and to the method of making the agent. The invention is also directed to the resulting stabilized lipids, which have viscosity and consistency characteristics that were previously only obtainable with use of stabilizers such as fats that have the undesirable effect of increasing LDL and decreasing HDL.

Abstract: A rapidly hydratable konjac flour is disclosed which is distinguishable from native konjac flour in that it gains at least least 60% of its potential peak viscosity within 10 minutes after dispersal into water at 25.degree. C., at least 80% of its potential peak viscosity within 20 minutes after dispersal into water at 25.degree. C., and from 80 to 100% of its potential peak viscosity within 30 minutes after dispersal into water at 25.degree. C. Methods for manufacturing rapidly hydratable konjac flour and uses for the inventive flour also are disclosed.

Abstract: Substantially dry, rehydratable, water-dispersible, gel-forming, porous hydrocolloid micro-particulates containing internally or internally and externally at least one water-soluble, non-gelling, hydration enhancing hydrocolloid, processes and intermediates for their preparation, and their uses.

Abstract: Reduced-fat food dispersions containing an aqueous dispersion of sugar and an aggregate of microcrystalline cellulose and a gum selected from galactomannan gum, glucomannan gum and mixtures thereof exhibit the ability to set, have sugar bloom stability and mimic the rheology of full fat chocolate coatings. These dispersions are useful, for example, in food coatings, food inclusions and fudge. A method for setting of a high sugar content dispersion to a solid which solid is a soft or a firm solid at room temperature is also provided.

Abstract: Irradiated or nonirradiated substantially pure .beta.-1,3-glucan polysaccharides, derivatives and coprocessed mixtures thereof with other hydrocolloids, methods for their preparation, and uses for the aqueous gels prepared from them, including their use in the electrophoresis of DNA, RNA, and their fragments.

Abstract: A process for making gel bead having a mean diameter of less than 50 microns by adiabatically atomizing a hydrocolloid sol to droplet of less than 50 microns under conditions that lower the temperature of the hydrocolloid below its gel temperature.